Plum Almond Galette

Ingredients

• 2 cups plus 2 tbsp almond flour, divided
• 5 tbsp allulose, divided Label: allulose, and nothing else
• 1/4 tsp fine sea salt
• 4 tbsp cold butter, cut into small cubes
• 1 large egg, cold
• 7 or 8 medium ripe but firm plums (about 1 1/4 lb), pitted and cut into 1/2-inch wedges
• 1/2 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• 1/4 tsp ground cardamom
• 2 tbsp sliced almonds
• 1/2 cup plus 1 tbsp heavy cream, divided Label: cream, with no gums or carrageenan

Instructions

1. Make the dough: In a bowl, whisk 2 cups of the almond flour with 1 tablespoon of the allulose and the salt. Add the cold butter and rub it in with your fingertips until the largest pieces are about 1/4 inch and the mixture looks like coarse sand. Add the egg and stir with a fork, then knead briefly in the bowl just until it comes together into a ball. Small bits of cold butter melt in the oven and leave tiny pockets behind, which keep the crust tender with crisp edges.
2. Roll and chill: Set the dough on a sheet of parchment, pat it into a disk, cover it with a second sheet, and roll it into an 11-inch round about 1/4 inch thick. Slide the parchment and dough onto a baking sheet and refrigerate for 20 minutes. Almond flour dough is soft and fragile, so the parchment keeps it from sticking, and chilling firms the butter so the dough bends as you fold it.
3. Macerate the plums: Heat the oven to 375°F (190°C). Toss the plums with 3 tablespoons of the allulose, the lemon zest and juice, and the cardamom and let them sit for 15 minutes. The allulose draws juice out of the fruit. Tip the plums into a colander set over a small saucepan and let the juice drain into it, so the crust bakes crisp.
4. Fill: Peel off the top sheet of parchment. Stir the remaining 2 tablespoons of almond flour with the remaining 1 tablespoon of allulose and sprinkle it over the dough, leaving a 1 1/2-inch border. Arrange the plum wedges over it in overlapping circles, like shingles.
5. Fold the edge: Use the bottom parchment to lift the border up and over the edge of the fruit, a section at a time, pleating it as you go. Press any cracks closed with your fingers; this dough mends easily. Brush the crust with 1 tablespoon of the cream and scatter the sliced almonds over the fruit.
6. Bake: Bake for 35 to 40 minutes, until the crust is deep golden and the juices bubble thickly at the center. Check at 20 minutes, and if the edges are browning fast, lay a loose sheet of foil over the top. Allulose and almond flour both brown faster than sugar and wheat flour, so the foil lets the fruit finish while the crust stays golden.
7. Glaze: While the galette bakes, simmer the plum juice in the saucepan over medium heat for 2 to 3 minutes, until syrupy. Brush it over the hot fruit as soon as the galette comes out of the oven for a glossy finish.
8. Cool and serve: Let the galette cool on the baking sheet for at least 20 minutes, which sets the juices and firms the crust enough to slice. Whip the remaining cream to soft peaks and serve a spoonful with each wedge.